1 packet tortilla
Enough fig preserve jam to spread on tortilla
160 grams tenderloin lamb, cut into strips 2 inches
5 Tbsp oil + extra 2 Tbs oil
3 Tbsp sweet chilli sauce
1 Tbsp lemon or lime juice
1 Tbsp hoisin sauce
2 cloves garlic, crushed
1 Royal gala apple- diced
½ baby fennel, diced
160 g mushroom, sliced thinly
1 spring onion to garnish, cut in to small ring
Salt and black pepper to taste
Preheat oven 120 deg C. Coat lamb strips in half of the oil. Brown the meat in a hot pan in small batches to avoid a build up of juices in the pan, stirring constantly. Set the browned meat aside in a bowl.
Add a little more oil to the pan and stir fry the vegetables, stirring constantly. When the vegetables are about half done, add the browned meat and stir together. Then put it on top of tortilla which you have spread jam on it and place it in preheated oven to to lightly toast it. Garnish with spring onion to make it colorful.
This recipe is very basic and can be adapted to fit your taste or what you have on hand in the kitchen. Use the same method with different combinations of vegetables and sauces, with or without Tortilla. You can use it with noodles or fried rice.